Victoria Sponge

This cake – traditionally simply called a Victoria Sandwich, was named after Queen Victoria (it was her favourite). The sponge cake was sandwiched with jam and… resembled a sandwich! Queen Vic is the chick that started the trend of having ‘afternoon tea’.

In this recipe I have added a filling of fresh cream along with the jam. You can keep it traditional and just use jam or you can add cream, fresh fruit, lemon curd, it’s up to you.



6oz/175g/1½ C  Self rising flour
6oz/175g/¾ C  Butter, soften to room temperature
6oz/175g/²⁄ 3 C  Sugar
3 Large eggs
1 tsp. Vanilla extract
Few large tbsps. Raspberry or strawberry jam for the filling
200ml/8Floz/1 C Heavy cream or Whipping cream, whipped to soft peaks (optional)
Powdered or granulated sugar for dusting

Now, I am giving you the easiest way possible to make this cake so you can not fail. This is called the ‘all in one method’ but if you would like to use the ‘creaming’ method for a slightly fluffier cake, check out the The Basics post here.

What to do

  1. Preheat the oven to 350°F/180°C. Lightly grease two 8in/20cm tins and line the bottom of each with parchment.
  2. Put all your ingredients in to a large bowl and beat really well for about 2 minutes until the mixture is lovely and smooth.
  3. Divide the mixture between your cake tins and smooth the tops. You can be exact by measuring the mixture in the tins but eyeballing it is absolutely fine. Bake for about 25 minutes in the centre of the oven or until the cakes are well-risen, golden in colour and springy to the touch.
  4. Turn the cakes onto a wire rack and gently peel off the parchment paper, leave to cool.
  5. Sandwich the cakes together with the jam and dust powdered sugar or granulated sugar over the top of the cake to finish. Voila!



Invite some chicks over for a spot of tea and cake!


5 Comments Add yours

  1. Ariana W says:

    Okay, so here’s the question I’ve always ponder when I see an English recipe: How do you British bake without using cups (e.g. 1c flour). Seriously, do you bake with scales?? How do you know what 6oz of anything is??


    1. Ariana W says:

      Oh, yes, and and thank you for this lovely post. I look forward to trying it as soon as I can figure out the conversion!!!! 🙂


    2. Tash says:

      Hi Ariana! Thanks for bringing this up, it’s an important point to make and I think I will address it in a post.
      I will edit this recipe for you and include cup measurements, but in the mean time…
      The difference between Cup measurements and weighing the ingredients is, one is the volume of the ingredient and one is the weight of the ingredient. I think America may be the only country to use Cup measurements (I’ll check that out). Weighing the ingredients is an accurate measurement for which ever ingredient you are using, whereas when using cups, no two fills of the cup are the same – it depends on how you level the top of the cup and if you scoop your ingredient or fill the cup.
      I shall create a post this soon but hope in the mean time this helps you see the difference?


  2. Looks absolutely delicious and such a good height to your cake! My mum’s a fantastic baker but unfortunately my sponge cakes fall a little flat! I think my tins have a lot to do with it! Good to see the British classics are popping up in America, looking forward to reading more of your blog! 🙂


    1. Tash says:

      Thank you so much! I hope you enjoy the blog and thank you for taking the time to comment.


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